Peanut Butter Banana Muffins

Peanut butter and bananas are something that just go together. Elvis liked them on sandwiches. I preferred to try them in a muffin form. When I suggested them to hubby, his immediate response was “Why aren’t those in my belly?” So I set about adapting my base banana muffin recipe for peanut butter. The results were moist and tasty, though we both felt that the peanut butter flavor was a bit too subtle (that’s actually the standard response to any dish including peanut butter in this household–MORE PEANUT BUTTER). The recipe that follows is what I actually did and nutrition info is calculated as such. Makes 21 muffins at 161 calories and 4.9 grams of fat per muffin. Featured on Foodbuzz Top 9!

Ingredients:

4 medium, overripe bananas

1/4 cup applesauce

1/2 cup peanut butter (you could go up to a full cup I think, for flavor but that tanks your healthy factor)

1/4 cup skim milk

1 6 oz. container of plain Greek yogurt

2 eggs

1 tsp vanilla

1 cup Splenda

1 cup oatmeal

1 1/4 cup whole wheat flour

1 1/4 cup bread flour

1/4 cup milled flax

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Directions:

Preheat oven to 350 degrees.

Mix the bananas, eggs, vanilla, yogurt, milk, Splenda, peanut butter and applesauce in a mixer until smooth (I normally do this by hand but the mixer did a better job of mixing in the peanut butter).

Mix all the dry ingredients in another bowl. Make a well in the center.

Add the wet mixture all at once to the dry.

Mix well.

Spray your muffin tins with non-stick spray.

Fill muffin cups about 2/3 to 3/4 full.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.